|1||Remove the crusts from the bread and soak in the milk for|
about 15 minutes. Pre-heat the oven to 240°C/465°F (gas mark 8).
|2||Wash the spinach, remove the stalks and cook in boiling water for 5 minutes. Remove immediately and place in iced water for one minute, to keep the colour. Drain, press and set aside.|
|3||In the main bowl fitted with the main blade, place the spinach, bread, Cognac, 2 pinches of salt and one pinch of pepper. Blend for one minute.|
|4||Check the seasoning, add the pine nuts and mix, using the pulse button a few times. Stuff the chicken, place on the roasting tray, lightly season with salt and pepper, add a little water and roast in the oven for one hour, basting frequently.|
|5||Tip: this stuffing would be ideal for other kinds of poultry, such as turkeys and guinea fowl.|